Saturday, March 12, 2011

Menu for 03/11/11 - Pork Tenderloin Wraps (Dude1)

My wife and daughter are gone for a week, which leaves me alone to try and use up all the leftovers. Even though my dogs managed to swipe one of the pork tenderloins I made the other day, I still had some of that left. I also had some of the dough left over from the crackers I made that needed to be used up before it became too sour. I had originally planned to make tortillas with the dough which then gave me the idea to make pork wraps. I've been wanting to try Erik's smashed beets. I thought the sweetness of the beets would compliment the saltiness of the bacon wrapped pork very nicely. This turned out awesome! I miss my wife and daughter and was sorry I could not enjoy this meal with them.

sourdough whole wheat tortillas (dough is described here, technique is described here)

organic spinach

feta cheese made from grassfed and raw milk

toasted almond slivers

for the dressing

3 Tbl unfiltered extra virgin olive oil

1 Tbl rice vinegar

1 Tbl raw honey

1/2 Tbl spicy brown mustard

Here's how my beets turned out. I ate a good amount of them straight out of the bowl before everything else was even ready.

And my tortillas...

The dressing was just something quick I threw together. A wrap is always best with some kind of sauce or dressing in my opinion.

I decided I wanted this to be a wrap served hot and not cold. Since my beets and tortillas were freshly made they were warm anyhow. Therefore, I warmed my pork tenderloin in a pan with, what else other than, a little good pastured bacon fat. Pork tenderloin, wrapped in bacon, cooked in bacon fat... doesn't get better than that folks! : )

Layer a tortilla with spinach, pork, and beets. Then sprinkle with feta, toasted almonds, and drizzle a small amount of dressing on. Mmmm... so good.